chicken rice bowls

Mexican rice bowls featuring Cilantro Lime Brown Rice and a saucy fajita mixture! Quick to make, healthy and packed with flavor!

Mexican Rice Bowls

olive oil

bell pepper, diced

white onion

garlic

cumin

diced tomatoes in juice (15 ounces)

chicken

Navy

cornstarch

water

Salt and black pepper

recipe Cilantro Lime Brown Rice or Mexican Cauliflower Rice

avocado, diced

Fresh cilantro and lime wedges,

Heat oil in a large sauté pan over medium heat. Add pepper and onion and cook until softened and starting to brown, 5–8 minutes. 

Add garlic and cumin and cook 30 seconds. Stir in tomatoes and chicken or turkey (depending on what you’re using) and cook until heated through, 3–5 minutes; stir in beans. 

Whisk together water and cornstarch, stir cornstarch slurry into tomato mixture, bring to a simmer and cook until thickened, about 2 minutes; season with salt and pepper to taste. 

Serve chicken and veggie mixture over Cilantro Lime Brown Rice and top with diced avocado, cilantro and lime wedges.

So flavorful and delicious, a perfect weeknight dinner for my family!

Made this for Cameron the other night and he loved it!! Will be making again, thank you!!

This BBQ Chicken Bowl recipe is a complete meal with rice, beans, grilled chicken, grilled zucchini, bell peppers, and corn. It is healthy, easy to make ahead, and topped with the best homemade BBQ ranch sauce.

BBQ Chicken Bowl

chicken breast

zucchini

red bell pepper (washed, seeded and sliced)

corn (, grilled,

avocado (, peeled,

cilantro (for garnish, if desired)

Tablespoons oil (, vegetable or canola oil)

onion (, chopped)

white rice

chicken broth

can black beans

barbecue sauce

mayonnaise

buttermilk

plain Greek yogurt (,

Tablespoon honey

dill weed

parsley flakes

garlic powder

onion powder

salt and pepper (,

Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown.&nbsp;

Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. 

Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.

For the Rice:

Combine all sauce ingredients and mix well in a bowl.

For Homemade BBQ Ranch Sauce:

Meanwhile, place chicken in a shallow dish and baste with 3/4 cup BBQ Ranch Dressing. Refrigerate for at least 20 minutes. 

To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill or on the grill pan on the stove.  

After the veggies are cooked, add the marinated chicken to the grill over medium heat.

Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.

Spoon cooked rice into bowls.&nbsp;

Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado.&nbsp;

Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.

You might also like these Honey Lime Chipotle Chicken Fajita Bowls!

For the Chicken and Veggies:

https://content.jwplatform.com/videos/v21Mqz0x.mp4

Buffalo chicken brown rice bowls are a delicious, high-protein meal that is perfect for meal prep. Tender bite-sized pieces of chicken breast are pan-cooked and coated in tangy buffalo sauce and then layered with garlicky green beans and brown rice. Fun twist! I mix cauliflower rice into my brown rice for an extra boost of fiber and veggie power!

Buffalo Chicken Brown Rice Bowls

brown rice

cauliflower rice (defrosted)

scallions

green beans

baby tomatoes (chopped)

avocado oil

garlic (crushed)

salt and pepper

chicken tenders (cut into bite-sized chunks)

1.5 teaspoon smoked paprika

sea salt

black pepper

Primal Kitchen Ranch Dressing

In a 3-4 quart pot, bring the water to a boil. Rinse the rice under cold water for up to one minute, removing any excess starch.

Add the rice to the boiling water. Reduce the heat just enough to maintain a steady boil. Boil, uncovered, for 30 minutes. Right before the rice is done cooking (3-5 minutes) add the cauliflower rice to the pot and cook until tender.

Drain in a fine mesh strainer and then return to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff with a fork, add in the chopped scallions and set aside.

Rice

Fill a medium pot with 1-2 inches of water and bring to a simmer. Put a steamer basket in the pot and place the green beans inside. Place a lid on the pot and steam for 5-7 minutes or until tender (but still crisp).

Transfer the beans to a medium-sized bowl. Add in crushed garlic, tomatoes, and avocado oil. Season with salt and pepper.

Green Beans

Cut the chicken into bite-sized pieces, transfer into a bowl and season with smoked paprika, garlic powder, onion powder, salt and pepper. Toss that together making sure all of the chicken is lightly coated with the spices.

Heat avocado oil in a large, non-stick skillet over medium-high heat. Carefully add the chicken to the pan, making sure it is in a single layer. Sauté for 3-4 minutes or until golden brown and then flip the chicken bites and cook for another 3-4 minutes or until cooked through.

Turn the heat to low and stir in 1/2 cup of buffalo sauce (I am using Primal Kitchen). Gently toss the chicken in the sauce until all the chicken bites are lightly coated in buffalo sauce. Turn off the heat.

Chicken

I like to use the 3-cup Pyrex containers to prep and store these bowl. Evenly divide the rice mixture, buffalo chicken bites, and green beans amongst 4 containers, layering them next to one and other.

Drizzle 1 tbsp of ranch dressing over the top and enjoy! Or, place on a lid and store in the fridge for up to five days. Heat and enjoy when ready to eat. *Don’t add the ranch dressing until you are ready to eat.

Build Your Bowl

These Mediterranean-style chicken rice bowls are one of my go-tos for busy weeknights. You've got beautifully fragrant rice, charred lemony chicken, creamy tzatziki, tomato cucumber salad AND fluffy flatbreads on the side. There really isn't much better!

Mediterranean Chicken Rice Bowls

butter

turmeric

rice (like Basmati)

chicken stock

salt

Black pepper

garlic cloves, crushed

lemon juice

white wine vinegar

oregano

Greek yogurt

smoked paprika

boneless, skinless chicken thighs, diced

tzatziki

cucumber

cherry tomatoes

sumac

flat-leaf parsley

Flatbreads (optional)

Marinate the chicken. 

Heat your oven to 480F/250C. Add the crushed garlic, 2 tablespoons of lemon juice, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, 2 tablespoons of dried oregano, 2 tablespoons of Greek yogurt, 1 teaspoon of salt, 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin to a bowl, or a container you have a lid for. Mix to combine, then add the diced chicken. Toss the chicken through the marinade, then set it aside. PRO TIP: You can marinate the chicken up to 24 hours ahead of time if you like.

Make the buttery rice

Set a large pot you have a lid for over medium heat. Melt the 2 tablespoons of butter in the pot, then add 1 teaspoon each of ground turmeric and cumin and cook until fragrant (about 1 minute). Pour in 1 1/2 cups of rice, then stir to coat the rice in the butter and spices. Stir for another few minutes, to gently toast the rice. Add 2 1/2 cups of chicken stock, 1/2 teaspoon of salt and a very good grind of black pepper.

Simmer the rice

Bring the rice to a boil (increase the heat to help with this). Once it&#8217;s boiling, turn the heat to the lowest setting and pop the lid on. Let it cook undisturbed for 15 minutes. After that time, remove the pot from the heat but keep the lid so the rice can finish steaming and cooking before serving (about another 10 minutes).

Cook the chicken. 

While the rice simmers, line an oven tray with baking paper. Arrange the marinated chicken on the tray, ideally on one layer for even cooking and charring. Transfer to the oven for 20 minutes, until golden and charred around the edges.

Make the salad. 

While the chicken and rice cook, dice the cucumber and slice your cherry tomatoes into quarters. Add to a small bowl, then sprinkle over 2 teaspoons of sumac and 1/2 teaspoon of salt. Toss to combine and set aside.

Assemble your bowls. 

Divide the buttery rice between bowls, then top with the charred chicken, Spoon over the salad and dollop over the tzatziki. Finish by sprinkling the flat-leaf parsley on top. Serve with the flatbreads if you&#8217;re using them, and any extra tzatziki on the side.

Commenting again as I wanted to give this 5 stars!! This was a perfect weeknight meal! Hands off, super tasty, and the whole family loved it – even my fussiest eater who was enamoured with the ‘golden rice’. Thank you, Kate!

This was so delicious!! I just added garbanzo beans and feta, but followed everything else exactly. I'm going to try grilling the chicken on skewers next time.

https://content.jwplatform.com/videos/H8DuUQSU.mp4

These Mediterranean-style chicken rice bowls are one of my go-tos for busy weeknights. You’ve got beautifully fragrant rice, charred lemony chicken, creamy tzatziki, tomato cucumber salad AND fluffy flatbreads on the side. There really isn’t much better!

med chicken bowls site.mp4

These Greek chicken bowls are layered with toasted pearl couscous, Greek yogurt marinated chicken, tomato cucumber salad, crispy chickpeas, feta cheese, and homemade tzatziki! They&#39;re perfect for meal prep or easy weeknight dinners!

Greek Chicken Bowls with Toasted Pearl Couscous

chicken breasts

plain full-fat Greek yogurt

garlic (minced

cayenne

unsalted butter

shallot (sliced)

garlic (sliced)

pearl couscous

vegetable stock (or water)

mint

cucumber (finely grated)

mint (or dill)

salt and pepper (to taste)

tomato cucumber salad

crispy chickpeas

hummus

pita or naan

feta

arugula

In a small bowl, whisk together all of the marinade ingredients (taste and adjust seasonings if desired).

Cut the chicken into 2-3 inches pieces and add to the marinade. Gently toss making sure each piece is fully coated.

Marinate for a minimum of 2 hours but up to 24 hours. I like to prep the chicken and let it marinate in the fridge overnight.

Add the chicken pieces to skewers (I prefer using metal skewers, but if using wooden skewers, soak them in water for at least 30 minutes so they don&#39;t catch on fire). Gently shake any excess marinade off the chicken pieces, but don&#39;t remove all of it.

I like to cook the skewers on the grill so they get nice and charred with some delicious smoky flavor! But you can also roast the chicken in the oven! I like to broil for the last 2-3 minute so you can still get some charred pieces. Chicken breasts are cooked through when the internal temperature reaches 165°F.

Grill - Preheat grill to 400-450°F. Then cook the chicken skewers for 6-8 minutes on each side. Bake - Line a baking sheet with aluminum foil for easy clean up. Roast at 425°F degrees for 18-20 minutes or until cooked through. Then switch to broil for 2-3 minutes so that the edges can get a little crispy. If you want to bake the chicken, you can leave the chicken breasts whole if desired. You just may need to add a few extra minutes to the cooking time.

Greek Chicken Skewers

In a large skillet, melt the butter over medium-high heat then add in the sliced shallots and garlic. Sauté for 5-7 minutes or until golden brown and crispy. Remove from the pan and set aside.

Add in the couscous and toast for 3-5 minutes or until nice and golden. Make sure to stir frequently so it doesn&#39;t burn.

Add in the vegetable stock, cumin, salt, and pepper and bring to a simmer. Reduce the heat and cover with a tight fitting lid. Simmer for 10-15 minutes or until the liquid is absorbed and the couscous is cooked through.

Remove from the heat and stir in the crispy shallots and fresh mint.

Toasted Pearl Couscous

Finely grate the cucumber (I just use a box grater), then gently squeeze out any excess water and discard the liquid.

In a large bowl, mix together the Greek yogurt, strained cucumber, garlic, olive oil, lemon juice, and mint. Season with salt and pepper to taste!

Cover and chill for at least 30 minutes to let the flavors come together!

Tzatziki

Place the toasted pearl couscous into the bowl, then layer with the Greek yogurt chicken, tomato cucumber salad, and crispy chickpeas. Then top with crumbled feta and homemade tzatziki!

Serve with warm pita or sourdough naan!

If you have leftovers, I recommend storing all the components separately and assembling right before you&#39;re ready to eat, for best results!

Assemble the Bowls

Top 5 chicken rice bowls recipes from across the web

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Mexican Rice Bowls

BBQ Chicken Bowl

Buffalo Chicken Brown Rice Bowls

Mediterranean Chicken Rice Bowls

Greek Chicken Bowls with Toasted Pe...

Top 5 chicken rice bowls recipes from across the web

The most viewed chicken rice bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Rice Bowls

BBQ Chicken Bowl

Buffalo Chicken Brown Rice Bowls

Mediterranean Chicken Rice Bowls

Greek Chicken Bowls with Toasted Pe...

The most viewed chicken rice bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine